This year we have missed out on lunches in cafés because of the dreaded virus – so it has been a great opportunity to experiment with different recipes. This recipe is one from Mum’s Recipe Book. It is a bit old fashioned but it is also easy to jazz up a bit with Essential Oils. I love this recipe because it is simple, quick to make and can be served hot or cold with a salad on the side  and maybe some crusty bread or toast- just like a café lunch.

What you will need:

1 x large tin of salmon

Handful of chives

2 sticks of chopped celery

2 cups of soft breadcrumbs

3 eggs (separated)

1 teaspoon of mustard

Lemon Juice – just a squeeze

1 drop of Lemon Essential Oil and 1 toothpick of Cilantro Essential Oil

1 teaspoon of Worcestershire sauce

1 clove garlic, crushed

1/2 cup milk

30 grams butter

Pinch of salt and some ground pepper

1/2 cup grated cheese

Method:

Add the drained salmon, celery, chives, egg yolks, sauce, mustard, lemon juice, Worcestershire sauce, garlic, salt and pepper and breadcrumbs into a bowl.

Warm the milk slightly and add the butter to the warm milk, stirring to melt the butter.

Add the milk/butter to the mixture in the bowl.

Whip the egg whites in a separate bowl. 

Fold into the mixture. 

 

Line a large loaf tin with greased foil. 

Add the mixture to the tin.

Sprinkle the cheese evenly over the loaf.

Bake at 190 C for approximately 50 minutes. 

Leave to set for about 10 minutes. Turn out of the tin and cut thick slices. 

Serve hot with salad. Can also be served cold.

Enjoy!

What Next?

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Until next time,

 

 

Gillian (and Andrew)